The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Juicy Rosemary Lamb with Harissa Aubergine Salad
Rosemary, garlic, lemon – together they make for a dreamy, speedy marinade for pasture-grazed British lamb. Dish up your tender steak over a fresh courgette and spinach salad and scatter with sliced black olives.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 handful of fresh rosemary (use half)
- 80g baby spinach (use half)
- 110g baby tomatoes (use half)
- 1 lamb leg steak
- 1 onion (use half)
- 1 aubergine (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 unwaxed lemon (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 2 courgette
Nutritional Information
Calories: 607
Protein: 42g
Carbs: 26g
Fat: 38g
Ingredients
- 110g baby tomatoes
- 1 onion
- 2 courgette
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 unwaxed lemon
- 2 lamb leg steaks
- 1 handful of fresh rosemary
- 80g baby spinach
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 aubergine
Nutritional Information
Calories: 568
Protein: 38g
Carbs: 22g
Fat: 37g
Juicy Rosemary Lamb with Harissa Aubergine Salad
Rosemary, garlic, lemon – together they make for a dreamy, speedy marinade for pasture-grazed British lamb. Dish up your tender steak over a fresh courgette and spinach salad and scatter with sliced black olives.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Slice the aubergine and 1 courgette into 1cm thick discs. Cut the onion into 6 wedges. Place everything on a lined baking tray and toss with the harissa and a generous pinch of sea salt. Roast for 20-25 mins, until golden.
- Strip the rosemary from the stalks and finely chop. Zest half the lemon. Place the lamb in a small mixing bowl and coat it with the lemon zest, garlic, juice from half the lemon, half the rosemary and a generous pinch of sea salt.
- Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the lamb and cook (as a guide: 3-4 mins on each side for medium or 5-6 mins on each side for well-done). Remove and leave to rest then thinly slice against the grain.
- Peel the remaining courgette into ribbons. Roughly chop the spinach. Halve the tomatoes. Add all to a mixing bowl along with the juice from half the lemon, 1/2 tsp oil and a pinch of rosemary and sea salt. Thinly slice the olives.
- Serve the spinach salad with the roasted veg. Top with the lamb and scatter over the olives.
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